HOW TO COOK ENGLISH BANGERS RECIPES

Name: Traditional British Bangers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 pounds, 8-12 serving(s)
Ingredients: 1/2 lb ground lean pork; 1/2 lb lean ground veal or 1/2 lb lamb; 6 ounces suet; fresh breadcrumb, made from 3 slices of white bread,including crust; 1 teaspoon seasoning salt; 1/2 teaspoon lemon pepper; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon grated nutmeg; 1/8 teaspoon mace; 1/8 teaspoon dried thyme; 1/8 teaspoon dried marjoram; 2 teaspoons dried sage; 2 teaspoons onion powder; 1 teaspoon finely grated lemon, rind of; 1 large egg; prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

TRADITIONAL BRITISH BANGERS RECIPE - FOOD.COM

Traditional British Bangers Recipe - Food.com image

Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb ground lean pork
1/2 lb lean ground veal or 1/2 lb lamb
6 ounces suet
fresh breadcrumb, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemon, rind of
1 large egg
prepared hog casing (can't get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

Steps:

Knead together the pork, veal, fat, and bread.
Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
Firmly stuff the mixture into the prepared hog (sausage) casings.
Prick any air pockets with a pin.
Poach, broil, grill, or fry them before serving.
Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
They can also be frozen (raw, poached, or broiled) for 3 months.

Nutrition Facts : Calories 290.8, FatContent 28.4, SaturatedFatContent 14.4, CholesterolContent 68.6, SodiumContent 31.9, CarbohydrateContent 0.9, FiberContent 0.2, SugarContent 0.3, ProteinContent 7.5

BANGERS AND MASH RECIPE | ALLRECIPES

Bangers and Mash Recipe | Allrecipes image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories Side Dish Potato Mashed Potato Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1?½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Nutrition Facts : Calories 570.3 calories, CarbohydrateContent 67.7 g, CholesterolContent 61 mg, FatContent 24.9 g, FiberContent 6.7 g, ProteinContent 20.3 g, SaturatedFatContent 10.8 g, SodiumContent 1205.8 mg, SugarContent 4.8 g

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